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Effects of effective microorganisms on the growth performance, nutritional composition and flavour quality of the pond-culturedEriocheir sinensis

文献类型： 外文期刊

作者： Gao, Jiancao 1 ; Tai, Xiaofei 2 ; Shao, Nailin 1 ; Sun, Yi 1 ; Nie, Zhijuan 1 ; Wang, Yuyu 1 ; Li, Quanjie 1 ; Xu, Pao 1 ; X 1 ;

作者机构： 1.Chinese Acad Fishery Sci, Freshwater Fisheries Res Ctr, 9 Shanshui East Rd, Wuxi 214081, Jiangsu, Peoples R China

2.Nanjing Agr Univ, Wuxi Fisheries Coll, Wuxi, Jiangsu, Peoples R China

关键词： amino acids; fatty acids; flavour nucleotide; proximate composition; water quality

期刊名称：AQUACULTURE RESEARCH （ 影响因子：2.082； 五年影响因子：2.415 ）

ISSN： 1355-557X

年卷期：

页码：

收录情况： SCI

摘要： The Chinese mitten crab,Eriocheir sinensis(H. Milne Edwards), is an important economic and widely cultivated aquaculture species in China. Under the requirements of health aquaculture, effective microorganisms (EM) have been widely introduced inE. sinensisculture. To date, however, we know little about the influence of EM onE. sinensis, especially in aspects of nutritional composition and flavour quality. Aiming to assess the comprehensive effects of EM onE. sinensis, we analysed the growth performance ofE. sinensisafter each moulting, examined the proximate composition, fatty acids, and flavour nucleotide composition of the edible tissues, as well as muscular amino acid composition inE. sinensis. In this study, we found EM could improve water quality by reducing total nitrogen and total phosphorus contents, while it had a weak promotion on the growth of crab. EM optimized the nutritional composition by improving the total lipid content in edible tissues, increasing beneficial fatty acid (C20:3) level in females and improving the nutritional value of muscular amino acid in males. Still, it caused a sweet taste loss by lowering the content of certain free amino acids especially Ala. However, EM increased umami or sweet taste contributors, that is AMP, GMP and IMP, and decreased off-flavour contributors, that is Hx and HxR. Thus, the overall flavour quality of edible tissues in female crab was greatly improved by EM. The present study provides us multiple influences of EM on the crab aquaculture, and we recommend supplementing EM into the diet for crab aquaculture in the future.

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